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Roasted Beetroot Soup


Recipe Info

  • Servings : 4
  • Cook Time : 2:05 h
  • Ready In : 2:30 h


  • 300g beetroot
  • 2 red onions, quartered
  • 2 carrots, chopped
  • 4 garlic cloves, unpeeled
  • 1 litre vegetable stock
  • 350g potatoes, peeled and chopped
  • 1 tsp brown sugar
  • fresh cream, to serve
  • oregano sprigs, to serve


Step 1

Preheat the oven to 180°C. Wrap the beetroot in foil. Place on a baking tray and bake for 45 minutes. Line a baking tray with baking paper. Arrange the onion and carrots in a single layer on the tray. Bake with the beetroot for 30 minutes. Add the garlic to the tray and bake for a further 30 minutes. Unwrap the beetroot and cool slightly. Chop the beetroot and place in a large pan. Add the onion and carrots, then squeeze the garlic from the skins into the pan. Add the stock and the potatoes. Cover and bring to the boil over medium heat. Reduce heat to low. Cook for 20 minutes or until the potatoes are tender.

Step 2

Use a stick blender to blend the soup until smooth. Stir in the sugar and season. Ladle into bowls and swirl in the cream. Garnish with oregano and serve with crispy croutons.

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